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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Green Beans with Almonds

Victory!!! Ben is not a picky eater by any means, and he does not complain about many foods, but he just hates green beans (particularly from a can). I decided to take a chance with this recipe for fresh green beans and see if I could get a positive reaction from him, and thankfully I did. I was not sure if I would like this either because I am generally not a fan of nuts, but the almonds are great in this dish. This is another Williams Sonoma recipe. The only change I made was to halve it because the original dimensions were for 2 lbs. of beans. Who needs that many beans?

Green Beans with Almonds
Coarse salt, to taste
1 lb. slender green beans, trimmed
1/4 cup slivered blanched almonds
1 Tbs. unsalted butter
1 ½ tsp. olive oil
2 shallots, thinly sliced
Freshly ground pepper, to taste
1 Tbs. chopped fresh flat-leaf parsley

Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water and pat dry with paper towels. Set aside. (The beans can be prepared up to this point 1 day in advance, covered tightly and refrigerated until ready to use.)

In a large fry pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes. Transfer to a plate and set aside.

In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the beans. Sauté, stirring continuously, until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve immediately. Serves 4-5.

  • Amber

    This sounds great. Another awesome W.S. recipe to add to the list.

  • Annie, I made those tonight for dinner. They were a complete success, and this includes my 2 and 3 years-old little guys! What a great recipe… as always!!